Pineapple Chicken Stir Fry in Your Pressure Cooker
Thai-inspired Pineapple Chicken Stir Fry made in a pressure cooker. Enjoy tender chicken, crunchy bell peppers, fresh pineapple, and a tangy sweet chili sauce in just 20 minutes.
Equipment
- 1 Skillet Large nonstick
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon fish sauce
- 2 tablespoon cornstarch
- 1 tablespoon oil divided
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups bell peppers assorted colors cut into ½-inch cubes
- 1 red chili pepper chopped, optional
- 1 cup fresh pineapple chunks
- ⅓ cup Thai sweet chili sauce
- cilantro leaves for garnish
Instructions
Instructions
- Toss chicken cubes with fish sauce and cornstarch until evenly coated. Set aside.
- Heat ½ tablespoon oil in a skillet over medium-high heat. Add chicken and cook 5-7 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the skillet. Add garlic and ginger and sauté for 30 seconds until fragrant.
- Add bell peppers and optional chili pepper. Stir-fry 3-4 minutes until slightly softened.
- Add pineapple chunks and cook for 2 minutes to heat through and release flavor.
- Return the cooked chicken to the skillet. Pour in Thai sweet chili sauce, stir well and cook 2-3 more minutes.
- Garnish with fresh cilantro leaves and serve hot.
Video
https://youtube.com/watch?v=3EZDKqjkQo8%3Ffeature%3Doembed
Notes
Swap chicken for shrimp or tofu to make it vegetarian. Use canned pineapple if fresh is not available. Skip the chili pepper for a mild version. Add more veggies like snap peas or carrots for variety.